• Food Science and Preservation
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• v.17 no.2
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• pp.223-229
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• 2010

Anchovy soy sauce was fermented at ambient temperature in 20 L new Onggi, used Onggi, stainless steel, and plastic containers, and sauce quality was analyzed. Microporous insulated Onggi containers were found to promote fermentative microbial growth, thus creating desirable conditions for the preparation of good-quality anchovy soy sauce. The use of used Onggi containers yielded an anchovy soy sauce with high contents of total nitrogen and free amino acids, which afforded good sensory qualities with respect to odor, taste, and overall acceptability.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.168-172
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• 2006

Soy sauce was fermented at $20^{\circ}C$ for 100 days in onggi containers (ethnic Korean earthenware) which had been fabricated using three different glazing treatments: unglazed, glazed only on the outside, and glazed on both surfaces. The changes in microstructure and permeability characteristics of onggi containers were examined after fermentation of soy sauce. The effect of repeated use of onggi containers on the fermentation was analyzed by the contact between an aqueous model solution and the onggi containers used once for soy sauce fermentation. The levels of reducing sugar and free amino acids produced from the dissolved starch and protein, respectively, in the solution were compared between the new and reused onggi containers. The moisture permeance and gas permeabilities of the onggi jars were progressively reduced with continuing use for soy sauce fermentation, probably due to clogging of micropores by solid materials. After having been used once for fermentation, the microbial cells and/or enzymes immobilized on the surface or in the micropores of the onggi containers seemed to contribute to accelerating the hydrolytic reactions of starch and protein.

• Korean Journal of Heritage: History & Science
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• v.44 no.4
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• pp.4-17
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• 2011

Oegosan Onggi Village can be characterized by having industrial significance and cultural significance of Onggi. However Onggijang(Onggi maker) worked in poor conditions because the village was in the limited development district. Throughout the new millenium phenomenon of Well-being, the awareness of cultural values has been increased while local government designated Onggi as Local Intangible Cultural Heritage(ICH). In this condition, Ulsan metro city and Ulju county paid attention to Onggi Village as tourist attractions. First, they worked improving condition of village through Cultural Tourist Attraction Plan. Second, they extended their participation in Onggi Festival so the festival growed. Third, they designated Onggijang in Village as Local ICH. These activities were the effort in order to revitalize the village, however the cultural tourist attraction plan was solely centralized into tourist attractions. Thus, the work condition of Onggijang was not considered sufficiently so the work condition had become more inconvenient than the previous situation. In the case of Onggi festival, the outward development has been accomplished in accordance with the growth of festival scale and visitors, while the identity of festival had been weaken so the Onggijang barely attended the Onggi festival. The designation of ICH was also the unilateral decision, Onggijang had been in the conflict relationship between Onggijang concerning the craftsmanship and maintenance of the ICH. Local Government had power on their Intangible Cultural Heritage(ICH). Therefore we need to seek for role and functions as community on ICH.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.55-60
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• 2009

Gochujang was prepared and fermented in 20 L new and reused Onggis, stainless and plastic containers. Quality attributes of the Gochujang were analyzed during the fermentation at room temperature. The microporous Onggicontainers, were found to promote the fermentative microbial growth, helping to create the desirable condition for good quality Gochujang. Reused Onggi resulted in Gochujang with higher content of amino nitrogen and free amino acids, and lower reducing sugar than new Onggi, which provided good sensory qualities in odor, taste and overall acceptability.

• The Journal of the Korea Contents Association
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• v.18 no.1
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• pp.441-451
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• 2018

The main point of this study is to use the principle of Coriolis force and the sense of fingertips to scratch the surface of the wall by high-speed rotation (RPM) to push the texture of the stripe from the inside to the outer wall, and to express the beautiful, dynamic and distinctive outer wall texture that is diversified by Coriolis force (centrifugal force). This is designated as Coriolis force technique. In addition, instead of the traditional flat bottom foot onggi molding technique, a new type of flat bottom foot that uses the electric wheel to push the cylinder from inside to out to expand the outer wall and to spread the bottom of foot flatly. The purpose of this study is to create a modernized, distinctive, new interior work by fusing these techniques.

• The Journal of the Korea Contents Association
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• v.17 no.10
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• pp.636-646
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• 2017

This thesis aims to create a new technique by applying traditional ceramics technique. As a matter of fact, on the toremi plate of the sieve-frame skein technique, the weld on which various patterns are squeezed, is attached to the cylinder made of clay on the spinning wheel. And it is the concept that maximizes aesthetic beauty by expressing distorted pattern and free dismantling of existing pattern by pushing it out from inside by the turn of electric spinning wheel for the first time.The main point of view of this aesthetic source is that most of the surface of the ceramics is a spherical curved surface and looks distorted like an indicator drawn on a globe. The researcher created a dynamic and humorous technique of expression through the free dismantling of the squashed shapes and the distorted patterns and called it the bating sealing weld outer wall extension technique.